Aimbridge Hospitality
voco Sandpiper All-Inclusive Resort - Food & Beverage Assistant Director OEM
Aimbridge Hospitality, Port Saint Lucie, Florida, us, 34985
Sandpiper Bay All Inclusive - Food & Beverage Assistant Director OEM Address 4500 SE Pine Valley St, Port Saint Lucie, FL, 34952
Job Description
The Food & Beverage Asst Director is responsible for providing support for the F&B Director in assuring attentive, friendly, courteous and efficient service in all F&B Outlets (Cafe, Room Service, Lounge, and Banquets) while maintaining adherence to budgeted payroll and overhead cost. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.
QUALIFICATIONS
At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
Holds and maintains applicable certification requirements for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid
Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
Supervisory experience preferred.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
RESPONSIBILITIES
This role is may assist in providing oversight of the kitchen staff, outlets, banquet food display merchandising, and operations of the Kitchen and Banquet departments, as required.
Familiar with the general organization of a Hotel and know the function of each department.
Communicates in a timely and efficient manner.
Assists the F&B Director with applicable forecasting and budgeting in a timely and efficient manner.
Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
Knowledgeable and aware of local competition and industry trends.
After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:
Daily Pay ! Ask your Recruiter for more details
Medical, Dental, and Vision Coverage
Short-Term and Long-Term Disability Income
Term Life and AD&D Insurance
Paid Time Off
Employee Assistance Program
401k Retirement Plan
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Job Description
The Food & Beverage Asst Director is responsible for providing support for the F&B Director in assuring attentive, friendly, courteous and efficient service in all F&B Outlets (Cafe, Room Service, Lounge, and Banquets) while maintaining adherence to budgeted payroll and overhead cost. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.
QUALIFICATIONS
At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
Holds and maintains applicable certification requirements for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid
Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
Supervisory experience preferred.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
RESPONSIBILITIES
This role is may assist in providing oversight of the kitchen staff, outlets, banquet food display merchandising, and operations of the Kitchen and Banquet departments, as required.
Familiar with the general organization of a Hotel and know the function of each department.
Communicates in a timely and efficient manner.
Assists the F&B Director with applicable forecasting and budgeting in a timely and efficient manner.
Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
Knowledgeable and aware of local competition and industry trends.
After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:
Daily Pay ! Ask your Recruiter for more details
Medical, Dental, and Vision Coverage
Short-Term and Long-Term Disability Income
Term Life and AD&D Insurance
Paid Time Off
Employee Assistance Program
401k Retirement Plan
#J-18808-Ljbffr